Fried Eggplant (Aubergine) |
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Prep Time: 1 Minutes Cook Time: 9 Minutes |
Ready In: 10 Minutes Servings: 6 |
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We love fried eggplant in the summer when they are in season. This recipe comes from a Southern Living cookbook Ingredients:
2 eggplants, peeled and cut into 1/4 inch thick slices |
1 teaspoon salt |
1 cup buttermilk |
3/4 cup self rising flour |
1/2 cup self-rising cornmeal |
1/2 teaspoon pepper |
1/2 teaspoon salt |
ground cayenne pepper, to taste |
vegetable oil |
Directions:
1. Sprinkle both sides of eggplant rounds evenly with salt.
2. Place on layers of paper towels and let stand for 30 minutes.
3. Rinse and pat dry.
4. Soak eggplant in buttermilk about 30 minutes.
5. Combie flour and next 4 ingredients.
6. Drain eggplant slices and dredge in flour mixture.
7. Pour oil to a depth of 1 1/2 inches into large cast iron skillet.
8. Heat to 375 degrees.
9. Fry eggplant 3 minutes or until golden brown.
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